Spaghetti Squash Chow

Ingredients:

6 cups cooked spaghetti squash

¼ cup low sodium soy sauce

3 cloves garlic, minced

1 pkt Splenda or stevia

2 tsp freshly grated ginger

¼ tsp white pepper

2 tbsp olive oil

1/3 onion, diced

3 stalks celery, sliced diagonally

2 cups shredded cabbage

Directions:

Cut the spaghetti squash in half length-wise and scoop out seeds. Lay skin side up in a 13x9 pyrex and pour ½ inch of water in the bottom of the pan. Bake at 400 degrees for 30-40 minutes, until flesh is very tender. Once done, scoop out the flesh with a fork so it breaks apart into strings, set aside. (You can also cook the spaghetti squash in the microwave. Punch holes in the squash and microwave for 6 minutes on one side and 6 minutes on the other side.)

In a small bowl, whisk together soy sauce, garlic, Splenda or stevia, ginger, and white pepper. Set aside.

Heat olive oil in a large skillet over medium-high heat. Add onion and celery and cook, stirring often, until tender, about 3-4 minutes. Stir in cabbage until heated through, about 1 minute.

Stir in spaghetti squash and soy sauce mixture until well combined, about 2 minutes.

Top with favorite protein!!

Serve immediately.

Makes 6 servings

Per serving: 3 vegetables, 3 condiments, 1 healthy fat